Nicholas Landau wrote in message <7i3sio$obr at er5.rutgers.edu>...
>"fp" <uhoh_1999 at hotmail.com> writes:
>>>Note that microwaves all contain "cold spots," volumes within the chamber
>of the oven in which little heating occurs. For this reason, I don't
>trust the microwave to completely cook anything containing raw eggs
>or meat. Plenty of people microwave their bacon, but not me!!!
>
Nick makes good points about microwaves, heating and the destruction or
microorganisms. But I think that bacon is considered a 'safe' product
because of the high salt level and the nitrite used in curing. Am I correct,
or are there safety concerns with bacon also?
(I also accept that Nick's example, was, perhaps, rhetorical)
Ian
